Clarkes of North Beach
Clarkes of North Beach has been a fine-dining enclave in the suburbs since 2003. Owner and chef Stephen Clarke has a swag of accolades to his name and a passion for producing technically accomplished dishes which look gorgeous on the plate.
Saturday nights are degustation only, with a la carte optional on other nights. Prepare for hearty flavours presented with dainty elegance: pork two ways with pancetta, muscatels and hazelnut; and duck breast and confit leg with mandarin. The smoked quail arrives with a touch of theatre, hidden under a cloche filled with smoke.
The desserts are mini-degustations in their own right, with a range of techniques and flavours in each dish, such as the chocolate mousse with caramel macaroon and popping candy. Local produce is favoured with a few notable exceptions, such as the selection of fine French cheeses and the fleur de sel (hand-harvested sea salt) paired with the housemade bread.
The wine list focuses on boutique producers, particularly from Margaret River, and includes a selection of European and other overseas wines. The classic grape varieties are on offer, plus a few from off the beaten track, such as South African pinotage and Argentinian malbec.